Directions:1) Preheat oven to 375.
2) Heat olive oil in a skillet over medium heat. Add shallot and garlic and cook for a few minutes, being careful not to burn.
3) Cut kernels off of corn into a bowl. Scoop kernels into skillet, and cook for 5 minutes. Season to taste with salt and pepper. Remove from heat.
4) Mix together sour cream, cream cheese, and cotija in a bowl. Once mixed well, add corn mixture and combine.
5) Put mix in a baking dish and bake for 10-12 minutes. Serve hot!

Directions:1) Preheat oven to 400.
2) Cook sausage in large skillet until browned. (If there’s a lot of grease, drain off once cooked.)
3) Add onion and bell peppers to skillet and cook for 8 minutes over medium high.
4) In an oven proof dish, spray with pam and put a third of the cheese over the bottom.
5) Top with sausage / pepper mixture, then more cheese, and keep layering until used up.
6) Sprinkle the dip with chili powder and cumin.
7) Bake for at least 5 minutes or until cheese is nice and melted and starting to brown on top.
8) Remove from oven and garnish with tomatoes and cilantro.
9) Burn your tongue like me because you’re so excited to eat it you can’t wait for it to cool down.

Directions:1) Preheat oven to 375.
2) Add 1 tbsp olive oil to a cast iron skillet and heat over medium. Add shallot and garlic and cook for 2 minutes.
3) Add Brussels sprouts, and season to taste with salt and pepper. Cook for 4-5 minutes until starting to soften and remove pan from heat.
4) In a medium bowl, combine sour cream, cream cheese, mozzarella and Parmesan until well mixed. Add Brussels sprouts to the bowl and stir together.
5) Place dip back in the pan and flatten so it cooks evenly. Bake for 15 minutes.
6) Serve with whatever you’d like – I chose the reduced-guilt pita chips from Trader Joes since I’d already used light, low-fat, etc. and decided I wouldn’t blow it.